| The times are still tentative for new business | | | | efficient design layout for your concept. They |
| development, but the American spirit is strong. | | | | will assist you as follows: They will conduct an |
| This is the time to spend getting your ducks in a | | | | interview with you to get a good understanding |
| row. You want to open a restaurant, so first and | | | | of the site, of what you are trying to do and how |
| foremost count the cost. Your investors above all | | | | you want to do it. Then their job is to design and |
| need to know the cost. And if you are the sole | | | | draw up your space focusing on efficiency, flow, |
| investor you want to do your due diligence before | | | | and type of equipment while respecting your |
| you are too far in and pay more than you have | | | | budget. If they are good they draw your space in |
| budgeted for start up capital. So, what do you | | | | great detail including things like table mounted |
| do? | | | | can-openers, cash registers, seating, bathrooms, |
| First, you define and articulate your concept. Are | | | | etc. When they present the drawing they do not |
| you fast food style, upscale cuisine, a burger joint, | | | | consider it a finished piece. They will critique it with |
| a corporate cafeteria... and what kind of cuisine do | | | | you and after a few changes will have your |
| you want to serve or sell? | | | | concept and vision drawn out. Then as part of |
| Then, are you going to lease or buy an existing | | | | the design package you'll receive the plumbing and |
| space, rebuild a space or build from scratch? | | | | electrical drawings, wall backing plans, and spec |
| What is the size of your space? | | | | books. You may or may not need an architect on |
| When you have these questions and answers in | | | | the project. It depends on the size, the |
| mind you will want to contact a food service | | | | complexity, and the requirements of the city, |
| consultant who can help with the next step - | | | | which may simply require an architectural stamp |
| putting your concept on paper in a great layout. I | | | | on the drawings for code review. |
| suggest a food service consultant first rather than | | | | With the drawings in hand you will be in a position |
| an architect because you may not need an | | | | to get competitive bids from 2 or 3 equipment |
| architect on the job. The food service consultant | | | | companies, other designers (lighting, sound, interior |
| can tell you, at no charge, whether or not the | | | | design, etc.) and contractors. I can't urge you |
| city in which you are located requires architect | | | | enough to do your homework on this before you |
| involvement. So, find that out before committing | | | | commit to working with anyone. Protect your |
| exclusively to an architect, as they are a great | | | | investment from wasteful spending from the |
| deal more expensive. If you are tempted to | | | | very start. If you have questions I'd be happy |
| consult with a restaurant equipment company and | | | | to talk to you. Just get my contact info from my |
| use their "free" design services, keep in mind that | | | | profile. |
| their main goal is to sell equipment. Does that | | | | Wishing you all the best in your restaurant or |
| sound like a conflict of interest to you? | | | | other food service venture. It's a wonderfully |
| The food service consultant and designer doesn't | | | | exciting business to be in and can make you a lot |
| sell anything and is foremost interested in giving | | | | of money if you start off with the right business |
| you the most cost effective, productive and | | | | plan and the right team of specialists! |